Samosa --Curry flavored

Samosa is one of the deep fried fast food item that everybody still loves to eat albeit many options are available. What I like about samosa is their crispiness in every bite, so flaky...YUM. I tell u, the process is really time consuming, but once u get the touch, it's all done.

I kinda took more time initially to learn the folding technique,probably for 3 to 4 times, then it was all good to go and I finished the whole thing under an hour or so. The curry powder makes the masala little bit different than the typical one's but it's quite welcoming. Am sure everybody has their own version of curry powder @ home, so just try using once for a burst of flavors. Guys, watch out, as this post is a pretty long one with more pics than the usual post. Feel free to post ur doubts and I'll get back to it ASAP.

Now throw in the boiled peas and mix well. Slightly (mostly) mash the potatoes using ur hand and add it to the masala.

Cover and cook the masala on low flame for 2 to 3 minutes, finally add the chopped coriander leaves, switch off the stove and remove the pan from the heat.

Transfer the masla to a bowl and make it ready.

Preparing the Samosa:

Follow the instructions as shown in the picture.

Summarizing in brief --

* Cut the sheet into two, peel each layer and keep it covered inside a slightly moist cloth. Make maida paste and keep it ready. Join one sheet with the other by applying lil bit of paste and stick them together. Continue with the remaining sheets and stack it one after the other and keep it covered. By the time the sheets would be dried when u finish making all the sheets.

* Take out one and bring down the upper left corner of the sheet to resemble like an inverted cone and apply paste along it's edges. Now bring the entire right side of the sheet and overlap with the inverted cone so that it sticks with the applied paste. Slightly press it.

* Now flip the entire set up. U'll see a cone with a forward tail kinda thing. Now carefully take the cone and hold it as shown. Stuff one heaped tablespoon of masala and close the pocket with the flap shown. Now it will look like a perfect triangle.

* Start rolling the triangle ,one time up, one time down and repeat the same until u reach the end of the sheet. Finally apply some paste to the remaining small area and fold around tightly over the samosa. Place it on a clean area and start on ur next samosa making process. Make sure to dry all the samosas before u put in the hot oil.

Heat the oil over medium heat for 2 minutes and fry the samosa ( 2 to 3 @ a time),don't overcrowd it. Oil should be medium hot only and not smoking/piping hot.

Cook the samosa 2 minutes each side until they turns golden brown. Remove from the oil and place it on a kitchen towel to drain the excess oil.

Eat hot with mint chutney or tastes best with maggie tomato ketchup.

Notes/Suggestions:

Having longer samosa sheets ensures the samosa is crispy and the stuffing is intact.

Apply only very little of paste.

This masala recipe tastes really good with a subtle curry flavor. U may play with it to suit ur needs.

In order to make a crispy samosa oil should not be too hot. A medium hot is just perfect to achieve the crispiness.

To bake : Preheat the oven to 200 deg C, and line the baking sheet with parchment paper. Place the uncooked samosa's and bake for 12 to 15 minutes(depending on ur oven), flipping once thro the cooking time.

Samosa's tend to loose it's crispiness over the time, so u may bake it @ 200 deg C for 2 to 4 minutes(depending on ur oven) to make it crispier again and serve.

U may also freeze the uncooked (not fried) samosa's in the freezer and use it with in a week.

This masala will yield 20 to 25 samosa's and it depends on how big ur samosa is.